The True Hamburger
This is my official entry into the "National Burger Month" TD, please.
This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it.
First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub.
Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp.
Temp at 140 degrees:
Just before foiling at about 165. (Sky was getting dark outside):
After foiling and cool down. Took it to 195, and it was oh so soft and tender.
Pulled nice and easy:
Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa.
To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.
And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.
Please use this following pic as my specific entry. Thanks!